Holiday Pumpkin Pie Recipe

With a flaky, from-scratch crust, creamy filling and crunchy sugar topping, this will likely be the best pumpkin pie you've ever tasted! One pie may not be enough to please your family.—Kim Adams Johnson, Lincoln, Nebraska

Nutritional Facts

Directions

In a large bowl, combine the flour, sugar and salt. Cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 hour or until easy to handle.

In a large saucepan, heat the cream, milk, cinnamon, salt, nutmeg, ginger and cloves until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream mixture from the heat; stir a small amount of hot mixture into egg yolk mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Pour into pie shell.

Bake at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.

If using a creme brulee torch, sprinkle with turbinado sugar. Heat sugar with the torch until caramelized. If broiling the pie, place pie on a baking sheet. Sprinkle with turbinado sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.Yield: 8 servings.

Originally published as Holiday Pumpkin Pie in Taste of Home Christmas Annual
Annual 2010, p170

"This is far too heavy. It needs the whole egg to lighten it up. More like a thick pudding and not a pie filling. It also needs twice the amount of each spice except for the cloves or the cinnamon. We prefer using the origina Carnation condensed low fat milk give a lovely light texture. We also use Splenda in some of the pies and regular sugar in others. Both seem equal in the product texture.We will stick with our usual and I make 8 just for Thanksgiving dinner.Enjoy Thanksgiving which ever pie you make; but enjoy PUMPKIN all year round...afterall...it is a vegetable"